The appeal of plant-based products continues to grow as consumers continue to seek out more protein options. As a result, the market for yogurt alternatives is evolving quickly. However, creating and fortifying a spoonable yogurt alternative with plant-based protein can be a challenge. Solubility varies as the plant proteins can be hard to hydrate. Unwanted flavor notes can give yogurt alternatives a “beany” taste or make them lumpy, starchy or watery, lacking the structure of dairy yogurt.

Whether you are using soy, pea, coconut, oat, almond or a blend of plant protein sources, delivering that familiar, rich and creamy, dairy-like taste and hug-the-spoon texture is key. CP Kelco can help you achieve your desired viscosity, reduce syneresis and maintain texture over shelf life. Discover our portfolio of sustainably sourced and produced stabilizer solutions that can help you overcome plant-based challenges in spoonable yogurt alternatives and meet your clean label goals.


NUTRAVA® Citrus Fiber

  •  Supports dietary fiber intake
  •  Enhances viscosity
  •  Provides light and refreshing mouthfeel
  •  Controls syneresis

For a variety of reasons, consumers all over the world are considering a dairy-free lifestyle. Even more are curious about trying milk alternatives, yogurt alternatives, cheese alternatives and other plant-based products that are popping up on supermarket shelves. But what will make consumers loyal? They desire taste and texture with no compromise.

Because of CP Kelco’s global reach, we have gained many years of expertise working with customers in the many regions we serve. We have tailored strategies for achieving the creamy, dairy-like taste and mouthfeel discerning consumers expect, as well as overcoming application challenges. From soy to the latest crop of plant protein blends, our team of experts can help you optimize the functions and sensory appeal of your new plant-based dairy alternative formulations.